ABSTRACT

Wheat flour was used to substitute African Yam Bean flour at the ratio of 95%:5%, 90%:10%, 85%:15% and 80%:20% respectively in the production of cookies. The cookies prepared from 100% wheat served as control. The following parameters were analyzed in the cookies: proximate and microbial analysis. The sensory evaluation of the cookies was also determined. The proximate composition of the cookies ranged from 507%-8.83% Moisture content, 13.45%-20.93% Protein content, 0.65%-2.98% Ash content, 2.50%-4.80% crude fibre content, 1.50%-3.50% Fat content, and 52.77%-60.10% Carbohydrate content. The mean score of microbial count of the cookies for Nutrient Agar (NA) ranged from 1.03 x — 2.5 x lo3Cfu/g while for the Potato Dextrose Agar (PDA) ranged from 1.5 x — 4.0 x lo3Cfu/g. The sensory evaluation scores of the cookies for Colour ranged from 6.90-7.85 but there was no significant different among the samples (P>0.05). Aroma ranged from 6.90- 8.85, but there was significant different among the samples (P<0.05). Crispness ranged from 6.50-7.55 but there was no significant different among the samples (P>0.05). Texture ranged from 6.80- 8.65 but there was significant different among the samples (P<0.05). Taste ranged from 6.75-7.95 but there was significant different among the samples (P<0.05). General Acceptability ranged from 7.20-8.10 but there was significant difference among the samples (P<0.05). The sample 403 (85% wheat and 15% AYB) and sample 402 (90% wheat and 10% AYB) compared favourably with the control (100% wheat cookies). Varying levels of acceptability were recorded among the cookies prepared using different ratios of African yam bean and Wheat flour, It was concluded that acceptable cookies could be produced from up to 15% substitution of African yam bean flour in Wheat.